FlavScents AInsights Entry: Zingiber Officinale Root Extract (CAS: 84696-15-1)

1. Identity & Chemical Information

• Common Name(s): Ginger root extract
• CAS Number: 84696-15-1
• FEMA Number: Not applicable
• Other Identifiers: Not applicable
• Material Type: Natural complex material derived from the rhizomes of Zingiber officinale
• Description: Zingiber officinale root extract is a complex mixture obtained from the ginger plant. It is characterized by its warm, spicy aroma and flavor, which is primarily due to the presence of gingerols, shogaols, and other volatile compounds. The composition of the extract can vary significantly depending on the origin, harvest time, and processing methods.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Zingiber officinale root extract is renowned for its distinctive spicy, warm, and slightly sweet aroma, often described as fresh and woody. The flavor profile is similarly spicy and pungent, with a hint of citrus and earthy undertones. The intensity of the aroma and flavor can vary, but it is typically strong and diffusive. This extract is commonly used as an impact note in both flavor and fragrance formulations, providing a characteristic warmth and spiciness.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ginger root extract is naturally sourced from the rhizomes of the Zingiber officinale plant, which is widely cultivated in tropical and subtropical regions. The formation of its characteristic compounds, such as gingerols and shogaols, occurs through enzymatic processes during the plant's growth and post-harvest processing. These compounds contribute to the extract's designation as a "natural flavor" or "natural fragrance" in various regulatory contexts.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Ginger root extract is extensively used in flavor applications, particularly in categories such as beverages, confectionery, and savory products. It serves as a key impact note, providing warmth and spiciness. Typical use levels in finished products range from 10 to 100 ppm, with variations depending on the desired intensity and product type. The extract is generally stable under heat and acidic conditions but may be prone to oxidation, necessitating careful formulation and storage.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance formulations, ginger root extract is utilized across various fragrance families, including oriental and spicy compositions. It acts as a modifier or impact note, contributing warmth and complexity. Typical concentration ranges in perfumes and personal care products are qualitative, often used in trace amounts to achieve the desired olfactory effect. The extract is considered a middle note due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

5a. Key Constituents (Typical)

• Gingerols: Major pungent compounds contributing to the spicy flavor.
• Shogaols: Formed from gingerols during drying, adding to the pungency.
• Zingiberene: A sesquiterpene contributing to the characteristic aroma.
• Curcumene: Adds to the warm, spicy profile.

Note: The composition of ginger root extract can vary significantly based on factors such as geographic origin, harvest time, and processing methods.

Citation hooks: FlavScents; peer-reviewed literature; authoritative industry references

6. Regulatory Status (Regional Overview)

• United States: Generally recognized as safe (GRAS) for flavor use by FEMA.
• European Union: Approved under Regulation (EC) No 1334/2008 for use in food and beverages.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Widely used in Japan and China, subject to local food safety standards.
• Latin America: Accepted in Brazil and MERCOSUR countries, with specific regulations varying by country.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for consumption at typical use levels; no specific ADI established.
• Dermal Exposure: Generally non-irritating at low concentrations; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Low volatility reduces inhalation risk; occupational exposure should be monitored in manufacturing settings.

Risk profiles for food and fragrance applications are generally similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ginger root extract is valued for its ability to impart warmth and spiciness, enhancing both flavor and fragrance profiles. It synergizes well with citrus, spice, and woody notes. Formulators should be cautious of its strong impact, which can easily dominate a blend if overused. It is often underutilized in savory applications, where it can add depth and complexity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ginger root extract is well-established, with extensive documentation in both flavor and fragrance contexts. Industry practices are well-documented, though specific compositional data may vary due to natural variability. Regulatory guidelines are clear, but formulators should verify compliance with local regulations.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• Includes section 5a for complex natural material

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-02-13 13:56:14 GMT (p2)